A prepared parsley sauce for Piedmontese bollito.
Bagnet verd combines finely chopped parsley with oil, vinegar and other ingredients that give it body and savoriness. Versions may include bread, cooked egg or anchovies; not every preparation contains them all.
The ingredients are chopped or pounded and mixed into a sauce. Buy it prepared for serving with the bollito; raw parsley, capers or anchovies alone are not the finished condiment.
The green sauce is a Piedmontese accompaniment to boiled meats and can also be served on bread. Its loose, spoonable texture distinguishes it from a handful of chopped herbs.
Serve 120 g with the eight-person mixed bollito, about 15 g each. Keep it separate from the red sauce and cognà so diners can choose their accompaniments.
Choose a ready bagnet verd and read its ingredient list. Check for fish, egg and gluten as relevant to the actual recipe; do not assume that every green sauce is vegetarian or allergen-free.
Follow the maker’s storage and after-opening directions. Use clean utensils and transfer only the portion needed to the table. An oil layer is not a substitute for the supplied storage instructions.
No. Versions vary. Check the ingredient list of the preparation you buy.
No. The recipe calls for the prepared condiment, not an equivalent weight of its raw herbs.
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